Mango Mezcal Cocktail Food

MANGO MEZCAL BREEZE

Mango Mezcal Breeze image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup frozen mango pulp, thawed
1/2 cup agave syrup
Finely grated zest of 1 orange, plus 1/2 cup fresh orange juice (from 2 oranges)
6 fresh bay leaves
1 cup mezcal
2 tablespoons fresh lemon juice
2 tablespoons kosher salt
1/2 cup grenadine
Seltzer, for topping

Steps:

Combine the mango pulp, agave syrup and three-quarters of the orange zest in a small saucepan. Using tongs, lightly char each bay leaf directly over the flame of a gas burner on high heat, 3 to 4 seconds. Add 2 of the toasted bay leaves to the mango mixture and bring to a boil, then remove from the heat and let cool completely.
Pour the mango mixture into a small pitcher, discarding the soaked bay leaves. Stir in the mezcal and orange and lemon juices. Add ice and stir until well chilled, at least 15 seconds.
Combine the salt and remaining orange zest on a plate. Dip the rims of 4 glasses in water, then dip in the orange salt to coat.
Pour 2 tablespoons grenadine into each prepared glass. Fill the glasses with ice, then pour in the cocktail. Top with seltzer and garnish with the remaining toasted bay leaves.

MANGO MEZ-GARITA WITH TAJíN RIM

Mango Mez-Garita with Tajín Rim image

Mezcal is tequila's smoky cousin. Both liquors are made from agave, but the roasting technique used for mezcal deepens its flavor and makes it perfect for what we think of as a "grown-up" margarita. Tajín, a chile-and-lime spice mix that's commonly sprinkled over fruit or vegetables, makes an ideal rim for the drink.

Provided by Jet Tila

Time 10m

Yield 2 large margaritas

Number Of Ingredients 6

Ingredients

2 cups peeled diced mango
1/2 cup Tajín or other chile-lime seasoning
1 lime wedge, for moistening the rims of the glasses, and 2 lime wheels, for garnish
4 ounces lime juice
2 ounces mezcal
1 ounce orange liqueur, such as Gran Gala, Cointreau or Triple Sec

Steps:

To make the mango puree, combine the mango and 2/3 cup water in a blender. Pulse until you have a smooth puree, 5 or 6 times.
Place the Tajín in a small bowl or on small plate. Run the lime wedge around the rims of two 9- to 11-ounce margarita or high ball glasses. Gently press the glasses into the Tajín, coating the rim well.
Fill a large cocktail shaker with ice. Add the lime juice, mezcal, orange liqueur and some mango puree. Shake vigorously until the mixture is chilled and blended, about 10 seconds.
Fill the prepared glasses with ice, then pour the margarita carefully into the glass. Garnish with a lime wheel.

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